Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
Ingredients
- Serves 2 people
For the beef:
Two 180g beef striploin
1 tbsp low gluten soy sauce
2 tbsp gochujang
1 stalk spring onion, sliced
1 ½ teaspoons corn flour
For the sauce:
1 tbsp oyster sauce
60ml beef stock
1 tsp low gluten soy sauce
½ tsp low gluten dark soy sauce
2 tsp honey
1 tsp white vinegar
Vegetables:
30g carrot, shredded
20g kimchi, sliced
20g onion, sliced
10g garlic, sliced
20g spring onions, in batons
1 tsp sesame oil
¼ tsp sesame seeds
1 tsp rice bran oil
Stir Fried Korean Kimchi Beef
Full of umami flavours, this quintessentially Korean dish features a combination of succulent beef strips with sweet onions, carrots, gochujang and kimchi. It’s definitely a high-protein and low-carb treat for the taste buds! The zing of kimchi and gochujang melds so well with the heavier earthy taste of stir-fried beef and the spring onions add a nice refreshing crunch at the end.
- Easy
- 10 min
- 8 min
- 10 min
- 2 steps
- 19 Ingredients
- Easy
- 2 steps
- 19 Ingredients
- 10 min
- 8 min
- 10 min
Instructions
-
Slice & marinate the beef
- Slice the steaks diagonally against the grain to form wide strips about ½ cm thick.
- Mix the marinade ingredients in a large bowl, then add the beef and toss to coat well.
- Marinate for at least 2 hours.
-
Make the sauce and cook
- In a medium bowl, mix the oyster sauce, beef stock, soy sauce, dark soy sauce, honey and white vinegar together.
- Heat a frying pan over high heat, then add the oil. Add the beef, spreading it across the pan. Sear for a minute on one side, then turn, adding the onions and garlic to the pan.
- Add the carrots, and toss, then add the kimchi.
- Add the sauce and toss well, then remove from heat.
Plate and Serve!
Dish out into your serving plate and garnish with spring onions and sesame seeds, drizzling the sesame oil over.
Reviews
{{formErrorMessage}}
Show more reviews
Ingredients
- Serves 2 people
-
For the beef:
Two 180g beef striploin
1 tbsp low gluten soy sauce
2 tbsp gochujang
1 stalk spring onion, sliced
1 ½ teaspoons corn flour
For the sauce:
1 tbsp oyster sauce
60ml beef stock
1 tsp low gluten soy sauce
½ tsp low gluten dark soy sauce
2 tsp honey
1 tsp white vinegar
Vegetables:
30g carrot, shredded
20g kimchi, sliced
20g onion, sliced
10g garlic, sliced
20g spring onions, in batons
1 tsp sesame oil
¼ tsp sesame seeds
1 tsp rice bran oil
Nutrition
Close